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Cercle V Calendar x Nicolas Guercio
What inspired me is this granularity that brings a 'flaky' texture when worked very finely. I also love its 'earthy' look that gives it a raw edge. These words from Nicolas Guercio, Pastry Chef at Hôtel Lutetia Paris, resonate with passion when he talks about Oqo 73%.
Cercle V Calendar x Andreas Vasiliadis
Revisiting classics with boldness is the essence of creativity in pastry. Andreas Vasiliadis, Pastry Chef at Post Lech in Austria, innovates while respecting traditions, especially with his latest creation, "Le quetsche chocolaté," a modern interpretation of the famous Austrian dessert "Kaisersch...
Christmas 2024 The Mahery Yule Log by l'Ecole Valrhona
L'Ecole Valrhona is proud to reveal its Yule Log for 2024! This is a unique creation combining tradition and technical prowess, and named "Mahery"
Cercle V Calendar x Leif Besselmann & Ioannis Versakis
Oqo 73% chocolate harmonizes perfectly with love, time, and passion. Chefs Leif Besselmann and Ioannis Versakis, from the renowned Dallmayr-Pralinenmanufaktur in Germany, have crafted the praline "Reggio Emilia" coated with our whole-bean chocolate.
Valrhona opens a new school for professionals in Dubai
Dubai is home to a vibrant culinary scene, which now includes the latest L’École Valrhona. The school is scheduled to open in September 2024 and aims to bring together a community of chefs from all over the world to promote values such as excellence, ethics, sharing, and tolerance through sweet c...
Cercle V Calendar x Walter Musco
The raw aspect of Oqo 73% reminds me of the brutalism of Le Corbusier, reveals Walter Musco, Chef of the renowned Pasticceria Walter Musco in Bompiani, Italy. His travels in Africa and his love for tribal art inspired his culinary creation, "Tanala," a vibrant tribute to Madagascar.
Cercle V Calendar x Paolo Brunelli
At the heart of Gelateria Brunelli & Paolo Brunelli, Pastry Chef Paolo Brunelli distinguishes himself through his incessant exploration of new flavors. His latest creation, the 'Integral Oqo Sorbet,' highlights the captivating intensity of Oqo 73% chocolate.
The Disability and Health Committee
First set up in 2020, the Disability Committee and its six officers are continuing their mission to support employees with disabilities.
Cercle V Calendar x Grégory Lejeune
My knowledge in Naturopathy inspires my choices of ingredient combinations, reveals Grégory Lejeune, Pastry Chef at Delicatessaine in Nantes. His talent shines in his creation, the 'Oqo'Délie,' a velvety Oqo 73% mousse enhanced by Wiri Wiri chili, a soft almond biscuit, a tonka bean cream, and a ...
Komuntu 80%: €234,317 raised thanks to you!
Because Komuntu 80% proves Valrhona's commitment to creating a fair, sustainable cocoa industry and creative, responsible gastronomy, we committed to donating 100% of this chocolate’s profits to our cocoa partners during the 100th anniversary year.
Between September 2022 and September 2023, we r...